It is sometimes needed to clear out the fridge, and I love when some leftovers result in a lovely meal. For this frittata I used up some new potatoes, asparagus, feta and sunblush tomatoes. It was lovely and the different ingredients really work together! It doesn’t matter how much filling you have really, it is the right amount of eggs to the right size pan that matters. For this large pan I used four eggs.

Frittata, serves 3

olive oil

150 g new potatoes, boiled

sliced chorizo

6 cooked asparagus

1/2 feta cheese

some sunblush tomatoes

4 eggs

4 tbsp cream

salt, white pepper

Heat up the oil in a frying pan on medium heat. Add the potatoes and chorizo and fry for a few minutes. Add asparagus, tomato and feta. Beat the eggs and cream and season with salt and pepper. Remove the pan from the heat and turn the temperature down. Pour in the eggs and put a lid on the pan. Fry on low heat and make sure not to burn the bottom of the frittata. Serve when it has the consistency you prefer (I like mine runny and creamy on the top). Serve with a nice sallad.